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Ingredients
- 3 tablespoons good olive oil
- 1 1/2 cups chopped onions (2 onions)
- 2 carrots, diced
- 1 tablespoon minced garlic (3 cloves)
- 4 pounds vine-ripened tomatoes, coarsely chopped (5 large) concasse
- 1 1/2 teaspoons sugar
- 1 tablespoon tomato paste
- 1/4 cup packed chopped fresh basil leaves, plus chiffonade basil leaves, for garnish
- 3 cups chicken stock, preferably homemade
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 3/4 cup heavy cream (optional)
- Shredded mozz
Details
Servings 5
Preparation time 15mins
Cooking time 75mins
Adapted from foodnetwork.com
Preparation
Step 1
Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
Puree and eheat the soup over low heat just until hot. Top with mozz, put under broiler until bubbly and sprinkle with basil chiffonade.
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